Practice: 1. Soak glutinous rice in water for at least half a day, and then drain it for later use. 2. Add a little salt (too much meat will harden), chicken essence and soy sauce (only used to add flavor to the meat stuffing, and the color of the finished product will become ugly) to the minced pork, then add sweet potato starch and egg white as water and stir in one direction until the stuffing has a certain hardness and can be molded. Note that sweet potato starch should be added little by little, and the hardness should be mastered, so that it will not collapse if it is caked. 3. Knead the meat into a ball and make a core.
4. Roll the dough round on the sticky rice, and cover the mission with sticky rice grains evenly. Pay attention to use a little force when rolling, so that glutinous rice will fall into the meatballs. 5. After the water is boiled, put the meatballs on it and steam for 15 minutes. If you use a rice cooker, put the meatballs on it after the water boils, and steam for another five minutes, but not too long, or it will be a little old.
When steaming, be sure to put some bamboo leaves or vegetables under it, so that it not only smells like vegetables, but also won't stick to the plate.